Romano's Macaroni Grill Chicken Marsala Recipe
Romano’s Macaroni Grill Chicken Marsala is a rich and savory Italian-American dish featuring tender chicken breasts smothered in a flavorful Marsala wine sauce with sautéed mushrooms and a touch of Parmesan. Make our Romano's Macaroni Grill Chicken Marsala Recipe at home. With our Secret Restaurant Recipe your Chicken Marsala will taste just like Romano's Macaroni Grill.
Yield: 4 Servings
Ingredients
Chicken
- 1 pound boneless skinless Chicken Breasts halved and pounded thin
- 1 cup All-Purpose Flour for dredging
- 2 teaspoons freshly ground Black Pepper to taste
- 3 tablespoons Unsalted Butter
Sauce
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 8 ounces Cremini or Button Mushrooms thinly sliced
- 1 Shallot minced
- 2 cloves Garlic peeled and minced
- 3/4 cup Dry Marsala Wine
- 1/2 cup Chicken Stock
- 1 tablespoon freshly squeezed Lemon Juice
- 2 tablespoons Heavy Cream optional for a richer sauce
- 2 tablespoons Parmesan Cheese freshly grated
- 1/2 teaspoon crushed Red Pepper Flakes
- Salt and freshly ground Black Pepper to taste
To Serve
- Cooked Angel Hair Pasta or Mashed Potatoes
- Fresh Parsley chopped, for garnish
Instructions
Chicken
- Preheat oven to 275°F.
- Place chicken breasts between parchment paper and pound to an even thickness, about 1/2 inch.
- Season both sides with pepper.
- Dredge lightly in flour, shaking off any excess.
- Place 3 tablespoons butter into a medium skillet. Place over medium heat.
- When butter has melted and is hot (do not burn), add chicken breasts in batches and sear about 4 - 5 minutes per side, until golden brown and cooked through.
- Transfer to a baking dish and place in oven to keep warm while preparing sauce.
Sauce
- In the same skillet as used for chicken, melt 2 tablespoons butter and add olive oil.
- Add mushrooms. Sauté for 5 minutes until softened and browned.
- Add shallot and garlic. Cook for another 2 minutes until fragrant.
- Deglaze pan with Marsala wine, scraping up any browned bits.
- Add chicken stock, lemon juice and heavy cream (if using). Simmer until the sauce reduces by half, about 8 - 10 minutes.
- Taste sauce. Add more salt and pepper, to taste, if needed.
To Serve
- Return chicken to skillet, spooning sauce and mushrooms over each piece.
- Sprinkle with Parmesan cheese and crushed red pepper flakes. Warm through for 3 - 4 minutes.
- Serve immediately over angel hair pasta or mashed potatoes, garnished with chopped parsley.